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Catering for large groups

Mid-week public holidays are a great opportunity to host an event!
There’s usually something to celebrate – hence the day off – and guests have fewer prior commitments to work around.
And brunch is the perfect meal!

It can all be done ahead.

It’s flexible enough to fit in any budget.

It’s easy to adapt to special dietary needs

It is just one course that can be set out ready, leaving plenty of time to chat to guests.

It can all be cleared up to allow for a relaxed evening before heading back to work the next day. But these are the three top tips for success!

Set beautiful tables

it sets the scene

it leaves plenty of room in the kitchen to set out the brunch buffet for everyone to help themselves

it leaves the washing up on the tables and not in the kitchen getting mixed up with the food. It also allows it to be cleared up gradually as the dishwasher capacity allows.

2. Do everything ahead

Prepare dishes ready to serve and organise drinks

3. If you are accepting offers of help – ask guests to bring anything that needs to be done on the day ( eg fruit platters, fruit salad) as this keeps the day free for last minute organising.

Some menu ideas:Drinks:

Lemon and mint ( or other flavours) infused iced water ( freeze ice in large containers to add)

Non- alcoholic fruit punch

Peach infused white wine

Sparkling wine and rose

Mango lassi shots

Food:

Baked French toast using croissants and other pastries in a bread and butter pudding recipe

Like this:

The Boathouse by the Lake may well be Canberra’s best spot for function dining. This is where they really excel. Food and wine is elegant, delicious and well priced. Staff and service is delightful. The setting is perfect. But most of all, they offer a real sense of generosity.

A well set out Private Dining Function Brochure explains the options well.

Choose from three rooms, East End looking more towards Kingston Foreshore…

…Walters, looking more towards Kings Avenue Bridge and Russell…

…or West End, looking straight across the lake and more towards Kings Avenue Bridge.

All have access to lovely decks, although East End and West End are larger.

The minimum spend, particularly at lunch time, is very reasonable – $1,100 for lunch January and April to October, $2,500 in peak times of Nov-Dec and Feb-Mar.

Menu Options start at $77 per person for 3 courses. The beverages packages are particularly good starting at $31 per person for three hours for lovely Canberra wines, draught beer, juice and soft drinks.

Also good value is the Corporate Two Course Luncheon with 2 hours of beverages for $90 per person.

We were there for a Christmas Party dinner for 23 people and after much consideration we chose:

6 savouries $21 per person (3 is $12) to allow for plenty of time to mix and mingle on the deck…

… before being seated at the round tables.

3 courses with alternate entrée and a choice of three options for main and dessert – $87 per person

3 hour silver drinks package – $31 per person

Dan and Lauren took great care of us with drinks and savouries and this set the scene for a wonderful evening.

Chong Co efficiently wraps the takeaway in glad wrap so it stays warm enough for summer eating for ups to one hour without reheating.
NB The Fried tofu and sweet chilli sauce is not such a great choice as it’s fairly bland.